This refreshing crunchy slaw-style cabbage salad is bright in colour and taste. It is the perfect side to make when you're looking to keep things simple for lunch or dinner
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegan |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 191 |
| Fat | 10.1g |
| Saturates | 1.4g |
| Protein | 2.3g |
| Carbs | 22.3g |
| Sugars | 16.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Finely slice the radishes and place in a sterilised jar.
2
Place the vinegar, sugar and water in a bowl and stir until the sugar has dissolved.
3
Pour the liquid over the radishes and set aside for at least 30 minutes.
4
Preheat the oven to 200°C, gas mark 6.
5
Quarter the cabbage and place in a roasting dish.
6
Drizzle the olive oil over the cabbage and season well with the salt.
7
Roast in the oven for approx. 30 minutes or until tender and slightly crispy.
8
Serve the cabbage with the pickled radish and top with the pomegranate seeds and olives.
